Bok Choy or Pak Choy, also called white Chinese cabbage, has thick off-white stems that give way to broad green leaves. The leaves are soft yet crisp with a mild cabbage-like flavor, and slight peppery undertones. The stalks are crunchy and slightly juicy, similar to celery. Best when chopped up and sautéed till caramelized, it will soften and sweeten up a bit. Or add it raw to a salad for extra crunch.
